Ingredients
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Directions
Vegetable Stock, This is the stock used in a recipe I have just posted for Cashew and Leek Soup It has been adapted from a book which I found today and just HAD TO BUY – ‘Green: modern vegetarian recipes’ by Australian cook Flip Shelton I haven’t tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe It’s just that it could take a while to gather together the ingredients! As Flip says It’s so easy to make your own stock – plus it’s a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery Start by saving well-washed vegetable peel in a plastic bag in the freezer Keep adding to the bag until you have enough to make this recipe She doesn’t mention making this in a crockpot, but this is where I’ll be making it once I’ve got into the habit of saving the required ingredients!, Simple, good & smart! I made the mistake of buying a large quantity of store brand frozen veggies on sale & after the wife & I tried them we were extremely disappointed, I got them at a great price but they were terrible I was stuck with bags of them I was going to throw them out but I searched out Veg stock & found this! Thank you! After cooling I measure out 1 cup & poor into ice cube trays & I am set anytime I need to make rice or my famous chili , Thank you for posting this I would have never thought to save what I call veggie waste I saved zucchini ends, carrot tops and peels, yellow onion skins and tops and bottoms, same with green onions, celery leaves and tops and bottoms I even added veggies that were sort of starting to rot I soaked everything in cold water, swishing it around to make sure it was all very well cleaned Ran it through a coliander and then put it all in a huge stockpot, filled with water Added 2 bayleaves and about 15 turns of my peppercorn grinder Brought it all to a boil and then simmer it for 2 hours Last 30 minutes I did about 3-4 turns of my sea salt grinder used it in place of chicken broth, adding a few cubes of chicken bouillon and it turned out fantastic thank you!!!
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Steps
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1
Done
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Place the Vegetables in the Stockpot, Add 2 Litres of Water, a Bay Leaf and Some Peppercorns, and Simmer, Covered, Over a Low Heat For 1-2 Hours. |
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2
Done
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Strain and Freeze in Small Portions (about 1 Cup/8 Fluid Ounces). |
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3
Done
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If You Run Out of Stock, Use Water, and Add a Teaspoonful of Soy Sauce, Miso Paste or Vegemite, and a Bayleaf. |
